Butternut Satay Soup

Makes 2-3 servings


  • 1 medium butternut squash peeled and deseeded, cut into small chunks
  • 1 white onion, peeled and quartered
  • 2 garlic cloves, peeled
  • Extra virgin olive oil
  • 1/4 teaspoon ground ginger
  • 2 teaspoons ground turmeric
  • 3 tablespoons desiccated coconut
  • Pinch chilli powder or flakes (adjust to your preference)
  • Juice of 1 lime
  • 1 tablespoon good quality soy sauce (sub for tamari or coconut aminos for gluten-free version)
  • 2 tablespoons unsweetened smooth peanut butter
  • Generous pinch of sea salt and black pepper
  • 500ml organic chicken bone broth (sub for vegetable for plant-based version)

To top

  • Couple sprigs fresh coriander
  • Roast peanuts and/or toasted coconut chips


Preheat the oven to 200c. Line a large baking tray with parchment paper. 

Peel the butternut squash and remove the seeds. Cut into smaller chunks and lay on the baking tray. Peel and quarter the onion and peel the garlic cloves and also add to the tray. Drizzle generously with olive oil and bake for 35 mins.

Transfer to a high speed blender and add the ginger, turmeric, coconut, chilli, lime juice, soy sauce or tamari, peanut butter, seasoning and bone broth. Start the blender on low and build up speed until you get a smooth consistency. Pour into a medium-large saucepan and gently heat further if you need.

Transfer to bowls and top with the fresh coriander and roasted peanuts and coconut chips.